How To Make Coriander Chicken Curry
- 750g chicken, diced
- 400g natural yoghurt
- 3 x garlic cloves
- 3 x green chillies
- 4cm ginger, peeled
- 2tbs flaked almonds
- 1 massive bunch of coriander, stalks are fine
- A big handful of fresh curry leaves (you can get them in supermarkets)
- ½ tsp turmeric
- 1 tsp coriander seeds
- ½ tsp garam masala
- Juice of half a lemon
- 2 tbs olive oil
Make a marinade by blending everything apart from the lemon juice, oil, chicken and garam masala. In a large bowl marinade the chicken in the coriander yoghurt mix at room temperature for 2 hours if you have the time...the longer the better.
In a wok, heat the oil over a medium temperature for 3-4 minutes, tip in the chicken with the marinade and cook for 15 minutes, after which, spoon in the garam masala and squeeze in the juice of half a lemon. Cook for another 8-10 minutes until the sauce has thickened and the yoghurt has yielded most of its water content.
Ravish with flatbread or tuck into it with rice, great with a side of ginger flashed okra
The Y Factor
"I fancy something chicken'y' " replied the Maharani in response to our ritual 'what shall we have for supper' routine.
Well that narrows it down, it's about as specific as suggesting we go abroad for our holidays. That's the thing with food which is described with a 'y' at the end, creamy, mushroomy, fishy, spicy, meaty...it's a license to do whatever you wish the ingredients, it's deliciously ambiguous. Without any further direction I adopted a vigilante approach to supper and took things into my own hands.
Quite literally I grabbed the (herbal) love of my life, a perky bunch of coriander. The most versatile fragrant herb on the planet, plus a packet of flaked almonds and tub of left over natural yoghurt (suckered by the 2 for 1). Inspired by a Thai Green Curry a few days before, this dish would be a verdant and velvety coriander chicken curry, straight forward and with the help of a Magimix it's easy on the prep work.
The result? Well according to the Maharani "it's lovely and coriandery".
That’s the way we roll!